Prep 20 mins
Cook 55 mins
I found this recipe on about.com and tucked it away here for safe-keeping. It's originally called: Poulet au Choufleur. My family is from France, so I'm always on the lookout for a good French-inspired dish. NOTE: Marinate the chicken at least one hour or overnight.
- 4 bone-in chicken breasts
- 4.92 ml honey
- 1 small shallot, very finely chopped
- 118.29 ml extra virgin olive oil
- 59.14 ml fresh lemon juice
- 236.59 ml nicoise olive, cut in half and pitted
- 4-5 garlic cloves, germ removed and thinly sliced
- 1 small head cauliflower, broken into florets
- salt & freshly ground black pepper
- Prepare the marinade: mix the honey, shallot, olive oil, lemon juice, olives and garlic together.
- Place the chicken breasts in a glass baking dish. Pour the marinade over the chicken, turning to completely coat. Marinate at least 1 hour or overnight.
- Preheat the oven to 475°F.
- Remove the chicken from the refrigerator. Place the cauliflower florets around the chicken and spoon over the marinade. Season with salt and pepper.
- Place in oven and bake for 20 minutes. Reduce heat to 375F and roast for another 25-35 minutes or until the chicken is done.
- To serve:.
- Place a chicken breast on each of 4 plates. Add some of the cauliflower and spoon over the sauce. Serve.
I do love a good cauli dish and I thought this was great. I used boneless skinless chicken breasts that I cut into strips but otherwise I left the recipe as is. I thought there was a bit too much liquid at the end so I might leave the top off the casserole dish for the last 10 minutes next time. It was missing that real melt-in-your-mouth roasted cauliflower 'feel' but it was almost there.
This is not very strongly flavoured so don't be shy about adding more garlic or olives to it. I served it on a bed of brown rice with a side salad and it easily served 4.
We're not big fans of cauliflower, so this recipe was impressive in that it made the stuff palatable. I'd make it again.